minds. senator lindsey graham of south carolina and congressman peter king of new york say nothing should be off the bargaining table. and ooufr seyou've seen the red carpet, designs by oscar de la renta and caroline deherrera. now you can stay in rooms by those designers in hotels. we'll tell you how. dr. sanjay gupta starts now. he's part of a vanguard of cutting edge chefs, instructors and bartenders as a science. >> and liquid nitrogen. forget your liquid nitrogen. >> traditional cooking methods with the precision of just a

tenth of a degree. >> the whole way you think about how cooking works has to change. >> he is aggressively creative. he's going 200 miles an hour so you have to keep up. >> he doesn't have any formal culinary training so you have to redesign what he does. >> when i'm asked what i do, i usually write cook, bartender, teacher, writer. that's what i usually write. >> so dave actually gets a lot more into the food science end of things. >> i own a cherokee, and it's interesting because it will reform a gel after its set. >> questions you might not normally come across, like how do i saute a particular cut of meat? >> he's a director of technology at the international culinary center in new york city. >> he's the head of the tech department here, but essentially no other culinary school has a tech department. >> he has more knowledge about cooking than i would say most

chefs in the world. >> when he's not in the classroom, he's in a bar. he's co-owner of the popular bar booker and dax in new york city. >> so what's the combo? dynamic demos, extreme experimentation while inspiring a new generation of chefs. dave arnold on "the next list." i'm dr. sanjay gupta. >> so i'm the director of culinary technology here at the international culinary center. i started doing that, i think, around 2005. at that time there was really no one anywhere that had this kind

of position. my pitch was, look, you don't want to hire a scientist because they can't really talk to chefs, and you don't really want to hire a chef because they are still cheffing right now. what you need is someone like me who can talk to chefs, know what they want, talk to scientists, get the information they want and do a good synthesis with that. >> because he's here in new york city and at an influential school, he brings knowledge about this stuff to a broad set of folks, so he really plays a central role. >> the problem is you have to put it into water when it wants to hydrate because it wants to hydrate at all temperatures. i'm a chef, but i'm like, now i'm done. >> there's a certain group of chefs who kind of came to expect that from me, that i wouldn't tell them something that wasn't true and that because i hate not knowing things, if they ask me something that i don't know, i will probably go try to find

out. >> i learn so much with dave in four or five years. >> students who are here for our culinary program sign up for a special six-month culinary that i come in and teach a couple special lectures and hands-on with them to give them a more technical flavor. >> you need to have technical thinking instead of just accepting facts. >> one of the more important classes that we teach is on sousvide and low temperature cooking. that's anything cooked in a bag. low temperature cooking is actually the most important thing. it's the accurate control of temperature that fundamentally change the way many cooks approach a lot of their cooking problems. when you're cooking, you're not thinking, hey, a degree can make a big difference in something. and yet i can show you that the difference between a fully runny

egg yolk and a fully set egg yolk is only two degrees celcius. the whole way you think about how cooking works has to change. >> i'm doing a sauce with dave arnold. it's a very intense program on sousvide and low temperature cooking. dave knows all about technology. >> you may not want one of them, and that's fine. we're looking at the technique and the variable so they go down the line. >> a >> dave has an idea what they would like, which range they would like. >> this doesn't make any damn sense because you would think if something cooks for ra long tim,

it's going to overcook. you don't understand it's the temperature that's overcooking it and not the time. your brain can't wrap around it until you cook that way. i'm hoping that one of them is horribly undercooked, one of them is horribly overcooked and that two are somewhere in between and we hit the right zone. that's what we want. there are some effects with sousvide cooking where if you did everything exactly right, you could probably cook it without the machine. but why? >> the fact that you could spend all that energy thinking about this tiny window, think of how many other things there are in the world that if you just focused on them harder, you could get amazing results. what was the magic number? where did we hit? i get very few people who question the fundamental validity of looking at new techniques now. whereas six years ago, all wisecracks all the time. everyone assuming that if you're using a new technique that you're basically just some

circus performer doing a lot of gimmicks and you weren't focused on the food. in fact, my primary goal when i came to the icc was to show that these techniques are not for gimmicks. these techniques help make better food. and the proof of that, actually, is interesting. every high-end restaurant, every high-end restaurant in new york city uses some of these techniques, whether it's hydro poloids, lower temperature. they don't use them all the time, but they use them to make the food better. we fill all of our glasses with liquid nitrogen because it's a superior way to chill a drink. peace of mind. with the adt after thanksgiving sale. get adt home security and home management starting at just $99. that's a savings of $300. plus 15% off accessories. call now or visit adtpulse.com/tv.

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we're in booker and dax, my

bar in the east village, and we're going to make a drink today called a french columbian, which is a take on a fabulous columbian drink. we're going to take two glass of pernot, a little lemon, cinnamon stick in there, but i'm not going to put the alcohol in the drink. i'm going to put it in the cup we're going to serve it in. now i'm going to hit it with a red hot poker. this is a piece of equipment i designed that has a cartridge heater on the end of a stainless steel rod. you stick it into the drink and what happens is it lights on fire. if you went into a bar in america prior to the civil war and order aid hot drink in the wintertime, what they would do, because they had a fireplace running at all times, is they would pull a red hot poker out of the fireplace and stick it into a drink. probably the drink would have some form of brandy or whiskey

and maybe some beer or some cider, and they would shove this poker into it to heat the drink up. and what the heat from that red hot poker does is change the nature of the drink. the super high temperature changes the nature of the drink in a way that heating on a stove could never do. so this is designed as a way to recreate that kind of a flavor in a modern environment. we're going to make a drink called the thai basil daiquiri. this is thai basil and here is the main part of the technique. we pour liquid nitrogen on the herb. it's going to freeze it. you can hear the herb getting frozen. you don't want too much liquid nitrogen in the container because it will affect the

drink. i want as much as possible all of those drinks to look and drink like a normal drink, because what i want is the technique. i want those techniques to become part of the canon. we chill all our glasses with liquid nitrogen because it's a technically superior way to chill a drink. thai basil daiquiri. look at that fresh green color from the nitro. i don't want that to be something that 20 years from now i look back on and think, man, we were making crazy drinks back then, that looks really dated. no. you want somebody to look back and say, that looks good. that's what you're shooting for, something that isn't just a slice of something from a particular time. we're at booker and dax, the company. we're on the lower east side of

manhattan. whenever i'm not either teaching or if i'm not at the bar, then i'm here. this is home base. this is booker and dax home base. the purpose of this base is to test, prototype recipes, techniques and ingredients for the bar and also recipes we might sell to people at home. >> these are single ingredient features. they're all components we're going to have for our cola soda base and we're just trying them individually with a fixed amount of sugar, fixed amount of phosphoric acid so we can get a sense of how they taste in a soda setting. we have like 100 things going on perfectly. the maps are done, the blueprints are drawn. >> i once had a conversation with someone and they said, why

are you doing this? is this really important? you know, you're worried about these kind of small differences of cocktails you're serving for $14 to people with money in new york city. and i said, we can't all be saving babies. my mom, that's what she does for a living. she saves babies. me, i make drinks. at least i'm doing the best job i can possibly do. or trying to. what about updated equipment? they can help, but recent research shows... ... nothing transforms schools like investing in advanced teacher education. let's build a strong foundation. let's invest in our teachers so they can inspire our students. let's solve this.

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modern cuisine is the movement of chefs that are trying to create new kinds of food, new food experiences. and they don't care if they have to break some of the traditional rules of cooking to do so. my. >> my mom had me when she was in college and my dad was in grad school. and my grandparents told my mom that she would never finish school because she had me. she took off, i think, a semester, maybe two, at stanford, went back, finished college. then when i was three, got accepted to columbia med school. it wasn't easy for women to go to med school, and definitely if you had a kid, nobody would let you into med school. i'm not sure if my mom did

because she was such a bad ass or if it was because her whole family told her she wouldn't do it, but we picked up and moved to new york. in high school, i was a huge dork. a small dork. not physically huge. la large in dorkness, small in size. for college i went to yale and we were all dorks. so i was still dorky even in college, actually. but, you know, when you go to, you know, a place like that, everyone was a geek where they came from. i was supposed to be a science guy when i went to college. my whole family is science people. science medicine, engineering, the whole crew. when i went, i realized you kind of had to do the homework in science classes in college, and you kind of had to go to the class in college. i wasn't so good at any of that. i became a philosophy major. i loved it. i ended up writing both of my papers about plato in egypt at

the time. i met my future wife in my junior year. i thought, i better take an art class to kind of get a taste for her world. they taught me to weld in that class. i liked welding, i'm done, that's it. they let me loose way welder. it ended up being very unsafe. i ended up almost killing myself several times. i was doing a lot of performance artwork in welding. everything that i love, equipment, building things, dealing with people, doing performances all wrapped up into one and got into the art scene. the products i was working on were just -- i just wasn't getting where i needed to go. i started realizing that i didn't necessarily want to make my living in the art world anymore. i really wanted to be in the food world, and the question was how. i've always been a food guy. i noticed that i was object assessi i obsessing more and more about the execution of the foods that i was making and realized i

should probably be doing this for a living. so i was going to spend this much of amy time thinking about it. my sister-in-law was working at time out new york. she was the food editor there. she said, you know what, there is this food restaurant opening up. you have to go because they're doing really interesting things. i went spret soon aftpretty soo opened. they had an amazing kitchen there. the second or third time i went, he figured out i was a techno freak. he said, can you get me this piece of equipment called a food regulator? i had no idea what it was, but i said i'll find it for you. i went on ebay and found it. and that was strangely, like, my ability to get a circulator to continue running was what started me to have the credentials to get the job at the french culinary.

life is weird. >> i did i a piece with st. george and the dragon where i built a dragon -- it was an air compressor that i stripped all the parts off and it was kerosene with nitrogen and i wrapped a bunch of old t-shirts in kerosene, turned on the blower, a big fire comes out. the doctor says it kind of surgically burns, but i think it was mostly second-degree burns on my back. i can't go in the sun anymore with my back. anyway, my wife was actually taking this picture. you are seeing the last moment of my life where i say, don't worry, it's okay, and my wife believes me.

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i spend a lot of time thinking and reading about food. if i'm not learning something today, the day is just wasted. most people cook skpand enjoy t teaching aspect of it. they enjoy what they do and it's part of the business. i like it. >> working with other people cooking, you're always a teacher. >> cooking issues originally started as a blog. i was working here at the school and there was no venue to spread to a wider audience, the kinds

of things i was working on. >> one of the most important things about starting cooking issues was just to be able to provide knowledge. free. it's there. take it. >> i would get very technical and very focused on things. there is a lot of people who enjoy that sort of dogged, kind of crazy rundown of particular subjects. after that i said i wanted something quicker, something i could take more questions in and kind of get more information out quickly, and that's why i started the cooking issues radio show. >> hello, i'm the host of cooking issues at david's pizzeria. >> david goes into questions you might not come across, like how do i sousvide a particular cut of meat? >> you say a home chef should get comfortable with agar agar.

i call it the car talk of food. one of your friends literally punched you in the face when you made him the fried chicken ice cream? that sounds extreme, right? there aren't many resources for these things, they're so esoteric, and dave is just a walking encyclopedia for these kinds of things. >> it's a slip on the turkish ice cream which four or five years ago everyone was trying to duplicate. most of the questions i get are fairly technical, but i'll answer any question, mostly on food. >> we have a pretty big audience on the live show itself in dave's case because many people speak to go to his lectures. this is their opportunity to get your questions answer ford free and it's live. it's a very unique experience. >> most people don't realize how set in our ways we are about food.

for many people it's something they feel more strongly about than religion or politics or any of those sorts of things. that sounds funny until you serve them some of these modern editions and they say, what the hell is this? in doing that, these chefs are really becoming artists. >> a good analogy with modern art. a lot of people have a chip on their shoulder about modern art the same way they have a chip on their shoulder about modern cuisine. and the reason is they go to a museum and they expect some crazy, profound experience. and they feel they're being poked fun at because they don't get it. what i always said about the art was, well, do you like looking at it? are you getting anything out of it? do you have any resonance at all? they're like, yes. i said, that's it. that's all you need. the point is to have you enjoy it, have you feel something. if you have to know what somebody is feeling, if you have to understand the concept behind it, then it's not really that good. >> dave arnold has a lot of irons in the fire. literally. he's planning